Blueberry Muffin Oat Cookies Perfect for Mornings

This Blueberry Muffin Oat Cookies recipe is easy, delicious, and packed with cozy breakfast vibes. Think of your favorite blueberry muffin, but in cookie form soft, chewy, golden on the edges, and bursting with juicy blueberries. These cookies are perfect for busy mornings, snack time, or whenever you need a nourishing bite on the go.

This blueberry muffin oat cookies recipe uses just a few simple ingredients: a ripe banana, oats, blueberries, lemon zest, and a pinch of cinnamon or vanilla. You can stir them up in one bowl in under 5 minutes, bake them for about 15, and you’re done. No flour, no dairy, no added sugar—just real ingredients that taste like a treat. If you love oat-based treats as i do you’ll love my banana chia oat cookies or my delicious cranberry pistachio oat cookies.

In This Post

Why You’ll Love This Blueberry Muffin Oat Cookies Recipe

All the flavor of a blueberry muffin without the sugar crash. They’re naturally sweetened with banana and loaded with juicy berries.
Soft and chewy texture. These cookies bake up tender and muffin-like, with just enough structure from the oats.
Just a handful of ingredients. Nothing complicated, just real food you already have on hand.
Made in one bowl. No fancy tools, no piles of dishes.
Kid-approved and freezer-friendly. Perfect for meal prep and snack time.
Gluten-free and dairy-free. Great for those with dietary restrictions.
Great for on-the-go. Toss one in your bag and go.
Customizable. Add-ins and swaps are easy and delicious.

table talk

With Liliya!

These little cookies are my love letter to blueberry muffins. I’ve always adored the way lemon zest brightens up blueberries, and this recipe captures that same charm with none of the fuss. My daughter calls them “muffin tops you can hold,” and honestly, I think she’s right. I often keep a stash in the freezer to toss into lunchboxes or to grab as I head out the door with my coffee.

Liliya

Ingredients Needed For Blueberry Muffin Oat Cookies

Banana. One ripe banana adds natural sweetness and binds everything together without the need for eggs or added sugar.
Rolled Oats. Old-fashioned oats give these cookies structure and that chewy, muffin-like bite.
Blueberries. Fresh or frozen both work! If using frozen, don’t thaw—just fold them in gently to avoid purple streaks.
Lemon Zest. Just ½ teaspoon brightens the flavor and really makes the blueberry flavor pop.
Oat Flour. Just a tablespoon helps give the cookies better shape and a soft, tender texture.
Baking Powder. A teaspoon gives them a little rise for that soft, puffed muffin feel.
Vanilla Extract. Adds a subtle warmth and muffin-style flavor. You can use cinnamon instead if you prefer.
Coconut Oil or Nut Butter. Just a teaspoon adds richness and moisture so the cookies stay soft.
Maple Syrup (optional). If your banana isn’t super ripe, a little maple syrup adds a touch of extra sweetness.
Pinch of Salt. Optional but highly recommended—it balances sweetness and enhances the flavors.

blueberry-muffin-oat-cookies-ingredients

How I Make Blueberry Muffin Oat Cookies

(This is a quick overview of how I make blueberry muffin oat cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

Mash the banana. Start by mashing a ripe banana in a medium bowl until smooth with just a few lumps. It should look thick and creamy.
Mix in the dry ingredients. Add the rolled oats, lemon zest, oat flour, baking powder, and a pinch of salt. Stir until everything is well combined.
Add the flavorings. Stir in the vanilla extract and maple syrup if using, followed by the melted coconut oil or nut butter. This makes the mixture moist and flavorful.
Fold in the blueberries. Gently mix in the blueberries. If using frozen, don’t thaw them—they’ll bleed slightly, which gives a beautiful blueberry swirl look.
Scoop onto a baking sheet. Use a spoon or cookie scoop to portion the dough onto a parchment-lined baking sheet. Lightly shape each one into a round cookie.
Bake at 350°F for 13 to 15 minutes. The cookies should look set on top and golden underneath when they’re done.
Cool completely. Let the cookies cool right on the baking sheet. This helps them firm up and develop that chewy, muffin-like texture.

Tips For The Best Strawberry Banana Breakfast Cookies

Use a super ripe banana with brown spots for best sweetness and texture.

Don’t thaw frozen blueberries, they mix in better and reduce bleeding.

Let your batter sit for 3–5 minutes before scooping to let the oats absorb some moisture.

If you love muffin tops, bake them just until set for that tender, soft center.

Always zest the lemon before juicing if using fresh, it’s easier and avoids waste.

Line your baking sheet with parchment for easy removal and cleanup.

Cool completely before storing to prevent sogginess.

Blueberry Muffin Oat Cookies Recipe Variations

Nutty crunch. Add chopped pecans, almonds, or walnuts for extra bite and richness.
Coconut blueberry. Stir in unsweetened shredded coconut for a tropical muffin twist.
Lemon poppy seed. Add ½ teaspoon poppy seeds along with the lemon zest for bakery-style flavor.
Berry blend. Use a mix of blueberries, raspberries, and chopped strawberries.
Chocolate chip muffin cookie. Fold in white or dark chocolate chips for a dessert-style breakfast.
High protein version. Add 1 tablespoon vanilla protein powder or collagen peptides.
Zesty glaze. Drizzle with a quick glaze made from powdered sugar and lemon juice for a bakery finish.
Cinnamon swirl. Mix extra cinnamon into the dough and dust the tops before baking.

Blueberry Muffin Oat Cookies Recipe Substitutions

Banana substitute. Replace with ⅓ cup unsweetened applesauce or pumpkin puree.
Oats adjustment. Use quick oats for a softer, smoother cookie. Don’t use steel-cut oats.
Fruit swap. Use raspberries, diced strawberries, or blackberries instead of blueberries.
No lemon zest? Use orange zest for a slightly different citrus note.
Vanilla alternative. Swap with a dash of almond extract, or skip entirely.
Sugar boost. Add 1–2 teaspoons maple syrup or honey if you like it a little sweeter.
Oil option. Stir in 1 teaspoon melted coconut oil for a richer bite.

Storing and Freezing Blueberry Muffin Oat Cookies

Room Temperature. Store cooled cookies in an airtight container for up to 2 days. Place parchment between layers to avoid sticking.

Refrigerator. Keep in a sealed container in the fridge for up to 5–6 days. They’ll stay soft and flavorful.

Freezer. Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They last up to 2 months this way.

Thawing. Let sit at room temperature for 20–30 minutes or microwave for 10–15 seconds for a warm cookie experience.

Prevent sogginess. Let cookies cool completely before storing, and avoid stacking when still warm.

How to Pack Blueberry Muffin Oat Cookies for Work and School

These cookies are made to move with you—perfect for tucking into backpacks, briefcases, or lunchboxes. Here’s how I like to prep and pack them:

Wrap individually. Wrap each cookie in parchment or wax paper and store in a small reusable bag or container. This makes them easy to grab on your way out the door.

Pair with portable sides. Add a piece of fruit, a yogurt cup, or a handful of trail mix to round out the meal. They’re especially good with a boiled egg or nut butter pouch for added protein.

Use snack containers. Pack them in sturdy, sealed snack-size containers to prevent squishing. Add a mini ice pack if you’re including berries or dairy sides.

Make-ahead option. Freeze a batch and pull one out the night before. It’ll thaw by morning and taste just like it was freshly baked.

School-safe version. Skip any nut-based add-ins or use allergy-friendly substitutions like sunflower seeds or coconut.